3^rd European Food Safety and Standards Conference October 24-25, 2016 Valencia, Spain

Biography:

Ana Lúcia Baltazar is a professor in Coimbra Health School for the graduated course of “Dietetic and Nutrition”, attending the PhD in “Food Quality” in FCT-UN Lisbon, with certifications in various pos-graduated studies, Food Safety - HACCP auditor, and a Master in Occupational Safety. A dedicated and qualified Dietitian, with ten years of experience, a strong technical background, proven in management skills and an “agent for change”. Exceptional experience in monitoring progressive food industry and providing training, knowledge of food safety requirements and quality standards in food manufacturing.

Abstract:

Fish and shellfish are an important part of a healthful diet but, as with any type of food, it's important to handle seafood safely in order to reduce the risk of foodborne illness. Fresh seafood is one of principal foods available in Portugal, so the retail of this products is very common. The companies in the retail trade sector of fish and shellfish are from the 1st of January, 2006, covered by Regulation (EC) No 852/2004 of 29 April 2004, which lists the requirements to Food Safety. The Code of Practice (CP) is an important pillar for any quality system and is an integral part of a food safety program, because lists a set of good practices with the aim of produce food products safely. The CP does not replace the implementation of the HACCP system or a system based on their principles, nor a quality system, and does not guarantee the safety of a product at the time of consumption, but it is a good basis for their implementation. This article suggests good practice standards to the retail distribution of fish, allowing the companies in this sector to get to know and inform their employees, with ease, which are the acceptable / unacceptable performs.

Biography:

1. Mª Jesús Clemente Peiró was graduated in Agricultual Engineering at the Politechnical University of Valencia (Spain). She received her Master degree in Food Quality and Safety from the University of Valencia. Currently she is a PhD student in the laboratory of Trace Elements at the Department of Food Preservation and Quality of the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). She has published 8 original research articles in reputed journals of the food sciences and analytical chemistry fields.

Abstract:

Inorganic arsenic (iAs) [As(III) and As(V)] has been classified as a human carinogen. Diet is the main source of exposure for the general population. The amount of iAs that reaches the bloodstream (bioavailability) is high; however, some studies demonstrate that certain food components can reduce it. To reach the bloodstream, the contaminant has to be solubilized from the food matrix during digestion (bioaccessibility) and must be absorbed by the intestinal epithelium. Food components may reduce iAs bioavailability interfering one of these steps. The aim of this work is the search for iron dietary supplements able to reduce iAs bioavailability. For this propose, initially iron salts or dietary supplements have been added to As(III) or As(V) aqueous solutions or to food containing iAs (rice and seaweeds) and the mixture has been submitted to a simulated gastrointestinal digestion in order to determine the ability of iron to reduce iAs bioaccessibility. Additionally the effectiveness of these iron compounds for decreasing iAs intestinal absorption has been tested using intestinal cells (NCM460/HT29-MTX). Finally, the most effective treatments in vitro have been tested in vivo. The results show that iron salts produce a substantial reduction of As(III) and As(V) bioaccessibility in water (>93%) and food (35-94%). Supplements of Fe(II) and Fe(III) are also effective at decreasing iAs bioaccessibility, with reductions ≥ 85%. The addition of iron compounds to As(III) and As(V) aqueous solutions reduces iAs absorption by intestinal cells, especially Fe(II) salts (30-46%) and Fe(II) dietary supplements (27-40%). This data has also been confirmed in vivo.

Biography:

Alena Lorencova completed her PhD at the University of Veterinary and Pharmaceutical Sciences Brno (Faculty of Veterinary Hygiene and Ecology) in 2004. She works at the Veterinary Research Institute (Brno, Czech Republic) at the Department of Food and Feed Safety as a specialist research in the field of food microbiology, food safety and food technology. Another subject of her interest is animal nutrition, especially the impact of different types of alternative feed additives (e.g. humic substances) on animal health and performance. She participates in the teaching of students at the University of Veterinary and Pharmaceutical Sciences Brno and Masaryk University (Brno, Czech Republic).

Abstract:

Yersinia enterocolitica is the most common cause of human yersiniosis and undercooked pork has been suggested as its primary source. Nevertheless, data on the prevalence of pathogenic Y. enterocolitica in foodstuffs are limited. A total of 93 samples of minced meat containing pork, 50 pig tongues and 50 pig hearts purchased at nine retail outlets in Brno (Czech Republic) were examined for the presence of pathogenic Y. enterocolitica. Using the real time PCR, 45 (23.3%) samples were positive for the presence of the species-specific ail gene which occurs only in pathogenic Y. enterocolitica. The highest prevalence was found in pig tongues (40%), followed by pig hearts (18.0%) and minced meat samples (17.2%). Ail-positive samples were examined by culture methods to obtain isolates of pathogenic (ail-positive) Y. enterocolitica for their further characterization. A total of 35 isolates was obtained from pig tongues (n=7) only. All isolates belonged to biotype 4, two serotypes were identified: O:3 (71.4% of isolates) and O:9 (28.6%). All isolates were susceptible to ceftazidime, imipenem, meropenem, chloramphenicol, tetracycline, colistin, tobramycin, trimethoprim/sulfamethoxazole, nalidixic acid, ciprofloxacin, norfloxacin and enrofloxacin. Intermediate resistance to cefotaxime (17.1%) and cefepime (5.8%) was observed. All isolates were resistant to ampicillin, resistance to gentamicin was found in 20% of isolates, one isolate (2.9%) was intermediately resistant. Our results indicate that raw pork products could be a source of pathogenic Y. enterocolitica at the retail level in the Czech Republic. Sufficient heat treatment and prevention of cross-contamination during preparation should be recommended (supported by QJ1210113, RO0516 and LO1218).

Biography:

Ljerka Prester was awarded PhD from Institute for Medical Research and Occupational Health. She has extended his valuable service for many years and has been a recipient of many award and grants. Currently, she is working as a Professor& President at Institute for Medical Research and Occupational Health Her international experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

Biogenic amines (chiefly histamine, tyramine, putrescine, cadaverine) are present in many foods and beverages, although their concentrations vary widely. High levels of biogenic amines can occur in fermented food products (seafood, cheese, sausages, vegetables, seasonings) and alcoholic beverages (wine and beer) as the results of high and uncontrolled microbial enzymatic activity. Although some biogenic amines (polyamines such as putrescine, cadaverine, spermine and spermidine) are important in many physiological processes, a high daily intake of biogenic amines, particularly histamine and tyramine can produce toxicological effects in humans. The highest histamine content is produced in decomposed and spoiled dark-muscle fish and fermented food products. High histamine content in fish products (> 200 mg/kg) can cause histamine poisoning (scombroid poisoning). On the other hand, food intolerance and food induced migraines are associated with the consumption of moderate or low daily amine intake in susceptible individuals. In such individuals, the metabolism of histamine and tyramine is slowed down due to genetic factors, certain diseases, drug intake (antidepressants, MAO-I and DAO-I drugs) and intake of potentiators (alcohol and tobacco smoke). Interestingly, the typical symptoms of histamine poisoning, histamine/tyramine intolerance and allergy to s are similar (headache, rhinitis, diarrhoea, food product tachycardia). The selective avoidance of biogenic amine-rich foods is the universal treatment for sensitive consumers. Since histamine/tyramine intolerance is a growing problem, certifying manufactured products as histamine-free or histamine-low, would undoubtedly benefit sensitive individuals. It is also important to stress that biogenic amines are not destroyed by cooking, freezing or canning, which suggests the importance of applying the HACCP safety system

Biography:

aa

Abstract:

zz

Biography:

Irena Vobornikova is working as a Researcher at the University of Defence – ,Czech Republic Her experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.

Abstract:

Glutathione is a tripeptide composed of cysteine, glutamic acid and glycine. Its level is discussed in wine and must in connection with loss of aroma and browning. This low molecular weight antioxidant plays important role as a scavenger of free radicals and reactive oxygen compounds. Smartphones are commonly used devices that can serve as colorimetric detectors. We designed and made on three-dimensional printer as well holder for smartphone glutathione analysis. In this paper, we present smartphone as an analytical tool for the determination of glutathione. Other low-molecular weight antioxidant´s influence was studied. On the paper target, low-molecular weight antioxidants were added to the samples of glutathione and finally 5,5´dithiobis-(2-nitrobenzoic acid) (DTNB) reagent to form light yellow, yellow or orange drop. Red, green, blue (RGB) channel intensity data were evaluated in silico. The result was compared with standard Ellman spectrophotometric method. The picture analysis based on the camera in smartphone gave us promising results. The red and green channel intensity data were almost the same for all the range of concentration for glutathione. Blue channel intensity data decreased from the concentration 0mmol/L to 16mmol/L of glutathione. The limit of detection (S/N=3) was 0.4 mmol/L for glutathione while 250 µmol/L ascorbic acid or 150µmol/L TROLOX had minimal influence on glutathion analysis. We can say, that smartphone-based method seems to be suitable for the glutathione analysis. The smartphones are widely spread in the population, the machine is portable, that is why this assay can be carried out in the field or at home. There is low cost for the instrument equipment, the own manipulation is easy and fast. Other advantage of this method is robustness and reliability.

Biography:

M.S. Thakur has made significant contribution in biotechnology especially in biosensor research in India since past 30 years. He has published more than 120 outstanding research papers along with 15 patents. He has transferred his biosensor technologies to industries. As an expert in biosensor and biotechnology he has delivered many invited ( more than 100) lectures and keynote addresses in national and international symposia. Dr. M. S. Thakur has made fundamental discoveries in bio-inspired biomolecular electronics and biophotonics, interfacing the biochemical events with opto-electronic systems making bioassay simple, specific, rapid and ultrasensitive which is very unique contribution. He has made appreciable contribution in understanding the opto-physical properties of nanoparticles and biomolecules using Fluorescence Resonance Energy Transfer and Bioluminescence Resonance Energy Transfer (BRET/FRET) phenomenon. He has solved the intricate problems associated with ultrasensitive detection of toxins, pesticides and vitamins using biophotonics and nanoparticles.

Abstract:

Pesticides are commonly being used on a large scale in agricultural practices to increase productivity but have created a negative impact on human health, environment and ecological balance. Thus, there is a need for development of an appropriate sensors based on nanomaterials, such as quantum dots (QDs) and gold nanoparticles (GNPs). These smart materials possess unique properties useful for biosensing applications. We have successfully made use of these NPs for the sensitive detection of 2, 4-dichlorophenoxy acetic acid (2,4-D), methyl parathion (MP) and dichlorodiphenyltrichloroethane (DDT) based on competitive immunoassay technique. Cadmium Telluride (CdTe QD) was employed for the detection of 2,4-D and MP at 250 pgmL⁻¹ and 100 pgmL⁻¹ levels respectively. A GNPs-based dipstick technique was developed to detect DDT at nanogram level. These techniques possess several advantages in terms of rapidity, specificity and cost effectiveness allowing for on-site testing of pesticides. Hence, biosensor systems are bringing about a revolution in the field of food and environmental safety. 

Biography:

Miroslav Pohanka graduated from chemistry in Masaryk University Brno (Czech Republic) in 2003. In the Masaryk University, he achieved doctor of natural science (RNDr) from biochemistry in 2006 and PhD from biochemistry in 2008.  After that, he achieved associated professor (docent) from toxicology at University of Defense, Czech Republic (2012) and doctor of sciences from analytical chemistry at Academy of Sciences, Czech Republic (2014). He is an author of approx. 200 papers in journals with IF and his works were more than 1000 times cited according web of science. 

Abstract:

Acetylcholinesterae (AChE) based biosensors are analytical tools suitable for a fast and simple assay of neurotoxic compounds. In the present study, we focused our activity at construction of biosensors consisting of a screen printed sensor having on its surface immobilized AChE. Several immobilization protocols including immobilization onto spherical graphite particles and embedding into sol-gel were selected for construction of a voltammetric biosensor. The determination of AChE activity was based on electrochemical oxidation of thiocholine originating from an enzymatic substrate acetylthiocholine. The constructed biosensor was calibrated using the toxic pesticide carbofuran respective organophosphate diisopropylfluorphosphate resulting in limit of detection around 50 nmol/l. The biosensor seems to be suitable for practical performance in assay of pesticides in food and beverages, agrochemistry and similar fields. 

Biography:

Ugur Gogus is an Associate Professor at the Department of Food Technology, Middle East Technical University, Turkey

Abstract:

Cancer, as one of the most common chronic metabolic diseases with its high death rate, seems not to have any particular diet or nutrition strategy, currently. Owing to its huge complexity in progress which involves many different reactions, pathways and proteins, in addition to a great number of bioactive compounds with their unique effects on these biochemical reactions, pathways and proteins, the necessity to clarify the interactions of the functional bioactive nutrient compounds in foods with the pathways and special proteins, has become more crucial than ever. Though we have an important number of chemotherapeutic drugs in the current status of cancer medicine, the drugs namely; sunitinib, sorafenib, 17-AAg, thapsigargin, eeyarestatin, bortezomib, metformin, tunicamycin, versipelostatin, brefeldin A, honokiol, paclitaxel, fulvestrant, doxorubicin, DBeQ, MKC-3946, MAL3-101, tamoxifen, nafoxidine, C1628, MG-132, reolysin (and many others…) with their well defined effect mechanisms and involvements in cancer pathways, their interactions with the bio-active nutrient compounds, like; I3C, lycopene, amygdalin, arginine, EGCG, vitamin D, kaempferol, genistein, tocopherol, lycopene, beta carotene, quercetin, apigenin and resveratrol, have not been properly reviewed. However, the design of an anti-cancer diet for a cancer patient during the treatment, can only be made according to the interactions between the anti-cancer drug and the bioactive compounds in the food. Each drug and each bioactive compound has different effects on the cancer triggering signalings; GRP78/BIP, beta catenin, Nrf2-keap1, ERK, Hedgehog, Rb/E2F, notch, PI3K/AKT/mTOR; the cancer triggering or inhibiting proteins; TNF, p38, p23, Bcl, GRP78, NF-kB, CDK, STAT3, Bax, MMP, Fas, erbB2, Foxo3, G6DP, STEAP, SOX2, galectine 3, CDC25, COX2, caspase, E2F3, AR, PRDX3, ERalpha, iNOS, PRDX3, IGF-1, HO-1, VEGF, GATA3, IL-1B, the enzyme systems; H₂O₂ fenton, phase II and CYP1A1. Therefore, first, the bioactive nutrient compounds which have the same effect with anti-cancer drug on these proteins, enzyme systems or signalings, should have been determined, and then, their food sources should form the anti-cancer diet for the given anti-cancer drug. 

Biography:

Santaigo Benito is an Assistant Professor at the Department of Chemistry and Food Technology, Polytechnic University of Madrid, Spain

Abstract:

The classical way to make red wine is based on the use of Sacharomyces cerevisiae yeasts during alcoholic fermentation and Oenococus oeni bacteria during malolactic fermentation.  This traditional winemaking methodology produces commercial stable red wines from a microbiological point of view. However, this methodology when it is applied in grape juices with high pH, like it is common in the south of Spain, can produce high levels of biogenic amines and ethyl carbamate that can seriously influence human health. This work explains the use of a new red winemaking biotechnology that uses the combination of Lachancea thermotolerans and Schizosaccharomyces pombe yeasts as an alternative to the conventional alcoholic and malolactic fermentations. Schizosaccharomyces pombe consumes malic acid while Lachancea thermotolerans produces lactic acid in order to avoid an unnecessary deacidification in low acidic musts from warm viticulture areas such as the south of Spain. This methodology also reduces some malolactic fermentation hazards for human health such as biogenic amines and ethyl carbamate.

Biography:

Nene Meltem KEKLÄ°K is a Assistant Professor at the Cumhuriyet University, Turkey

Abstract:

Escherichia coli O157:H7, an enterohaemorrhagic E. coli (EHEC),  is a highly pathogenic microorganism, which causes hemorrhagic colitis and hemolytic uremic syndrome in infected humans. Ruminants, especially cattle, are known to be a major reservoir of EHEC. A substantial number of foodborne disease outbreaks related to E. coli O157:H7 has been associated with the consumption of meat products contaminated due to improper processing and handling of meat. Pulsed UV light (PUV) is a potential technology for the post-processing surface decontamination of meat products. PUV does not involve chemicals, water, ionizing radiation or heat (for short treatment times), and can be applied to food with or without package. Although the inactivation kinetics of microorganisms using PUV has been studied by a number of researchers, the information in this area is still limited. Accurate estimation of microbial survival rates by using mathematical models would help successful adaptation of this technology to industrial applications.

In this study, the inactivation kinetics of Escherichia coli O157:H7 on sucuk, a Turkish style dry-fermented sausage made from raw minced beef, was investigated. E. coli O157:H7 inoculated onto the surface of sucuk encased in collagen was exposed to pulsed UV light for up to 60 seconds at varying distances (5, 8 and 13 cm) from the quartz window of the xenon lamp in a pulsed UV-light system. The survival curve obtained at each distance exhibited an upward concavity. Accordingly, three mathematical models, log-logistic, modified Gompertz, and Weibull, were used to estimate the inactivation rates. Non-linear regression was performed to determine the model parameters. The goodness-of-fit of models was determined using root mean square error (RMSE), accuracy factor (A_f), and regression coefficient (R²). Modified Gompertz model yielded the highest goodness-of-fit followed by log-logistic model and Weibull model, respectively. Modified Gompertz model produced RMSE values of 0,304-0,464, A_f values of 0,937-0,985, and R² values of 0,969- 0,981. The findings of this study demonstrated that the inactivation of E. coli O157:H7 on sucuk encased in collagen exposed to PUV follows a non-linear (upward concave) pattern and can be predicted using modified Gompertz model.

Biography:

Abstract:

Dry-aging is a process whereby meat is stored at low temperature and relative humidity for a long period of time, resulting in improved tenderness and the development of a unique flavour. The aim of this study was to evaluate the microbiological quality of dry-aged beef produced in Belgium. The crust of 29 loins at the end (n=15) and beginning (n=14) of the ripening process were sampled from 15 companies. From each loin, 25 cm² of the surface of lean and adipose tissue were sampled and analysed for total psychrotrophic aerobic bacteria, Enterobacteriaceae, Escherichia coli, coagulase positive staphylococci, Pseudomonas, Brochothrix thermosphacta, psychrotrophic lactic acid bacteria, yeasts, moulds, Listeria spp. and Listeria monocytogenes. The total psychrotrophic aerobic bacteria on the dry surface at the end of the dry aging process varied between 2.08 and 8.81 log₁₀ cfu/cm² on lean and between 1.60 and 7.95 log₁₀cfu/cm² on adipose tissue. Most of the lean and adipose tissue at the end of the dry aging process showed high numbers of Pseudomonas (median >4.7log₁₀cfu/cm²), lactic acid bacteria (median > 3.7 log₁₀cfu/cm²), and yeasts (median > 4.0 log₁₀cfu/cm²). On more than half of the loins, moulds were found in detectable numbers (>1 log₁₀cfu/cm²). Large variations were also seen for loins at the beginning of the dry aging process. None of the samples showed detectable levels of E. coli, Listeria spp. and L. monocytogenes. In conclusion, the microbiological quality of dry-aged beef varied greatly, which emphasizes the need to identify the main factors contributing to these large variations.

Biography:

Geana Elisabeta-Irina has completed his PhD in 2015 at Bucharest University. The main current interests are identification and quantification of essential active principles like phenolic compounds, organic acids, sugars, amino acids, terpenes, micro and macronutrients in different food matrices (wine, honey, fruits, plants, organic products, functional foods) by highlighting key biomarkers used in authentication, using the main instrumental analytical (HPLC, UV-VIS, ICP-MS). She has published 16 ISI articles, 10 of them as first author), 145 citations, ResearchGate: Irina Geana, researcherID: B-5799-2012, SCOPUS ID: 56005766400

Abstract:

Fruits and fruit juices represent an important part of the human diet and because they shows a significant economic value on the market, remain among the products subject to counterfeiting practices, inducing a negative impact on the consumer and food industry. Sugars and organic acids are important components of fruits chemical composition, providing powerful tools for authenticity of fruit products. They also have an effect on the sensory properties and nutritional value of fruit products. The present study was undertaken to determine the concentration of several sugars and organic acids in different fresh fruit juices by using HPLC-ELSD and HPLC-PDA methods in order to establish the variance range of this compounds for each type of fruit juices and to create a referential database. Liniar discriminant analysis (LDA) models were constructed to classify juices according to the type of fruit, different sample locations and to distinguish between authentic, blended or adulterated juices. The developed methodology, based on fingerprinting of sugars and organic acids in conjunction with a comprehensive database and chemometric methods reveals a high potential for certification of fruit juices authenticity.

Biography:

Abstract:

A common problem encountered when designing a new product for demanding environmental conditions is specifying its leak tightness and measuring seal integrity. Package integrity implies the maintenance of the sterile barrier property of the package. In recent years, the medical device industry has worked with the FDA by providing test data to move away from biological challenge testing of finished sterile medical device packages and toward physical test methods for measuring package integrity. This study presents an overview of what mass extraction leak testing is and how it can be implemented as a test method to determine the integrity of the flexible packages in quality control or development laboratory. This presentation mainly focused on testing pouches and the correlation between mass extraction rates and microbial ingress. Furthermore, it investigates the ability of VE2 mass extraction test instrument, to identify the defected samples from good samples of LLDPE/Nylon laminated pouches and compares the results of this test with bioaerosol challenge test results. To accomplish this, four types of defective pouches with micro-channel are produced in a sealed area of pouches using tungsten wire with 0.10, 0.050, 0.025, 0.015 mm diameter with 5mm of seal length (ASTM F1929). The results of these two different tests show the VE2 instrument can detect all defected pouch with the hole bigger than 5 µm, but the results of microbial test indicated the critical size of leak for these types of packaging is 15 µm. Therefore, for testing the flexible package integrity, it is adequate that the mass extraction instrument can detect micro-channel bigger than 15 µm.

Biography:

I am the scientist from Moscow. The field of my interests is competitive advantages of the companies in the food market (especially SMEs), building of sustainable food chaines, food safety and security. I have been working on this problems for six years. I completed Specialist degree programme at School of public administration at Lomonosov Moscow State University, and have continued my studies as PhD student. I am the author of the project which won at nomination in competition of innovations  for retailers «Retail new wave», I used to work as deputy director for development in Association of food manufacturers and suppliers Rusprodsoyuz.
 

Abstract:

Consumers expect that the food available on domestic markets is safe and of the expected quality. However it is not always truth. Unsustainable food chaines and trade monopolization of the food market lead to weakening of the food security in the country. For improvement of human nutrition it is crucially important to provide people with high quality food and create the diverse and sustainable food chaines. Systems of food safety and quality management should support fair and transparent trade thereby contributing to economic development, improved livelihoods and food security. The appropriate food safety and security indicators should be used to analise quality of food chaines in different countries . There is a need to develop food safety and security indicators that are not being fully measured, including dietary quality and trade diversity, women's empowerment, health environments and food environments.

Biography:

Abstract:

The toxicological concern corresponds to a daily dose of exposure to certain
categories of substances below which a set of toxicological investigations would
not necessarily required in a regulatory framework. This is sort of a tool
"screening"Used for substances exhibiting structural similarity to anounance evaluated. This tool corresponds to a probabilistic approach, the application can only be considered
in the case of chemical substances present at very low concentrations and for which
specific toxicological data would prove insuffisantes to conduct an assessment traditional toxicological.

Currently, several European and international bodies to apply this approach evaluation of chemicals in food to low concentrations.